4 bone-in skin-on split chicken breasts

Salt

2 cups Campari liqueur

1/4 cup brown sugar

1 tablespoon black pepper

1/2 cup cream

Place chicken on grill and season generously with salt.  When browned, turn chicken and salt second side.

Meanwhile, make Campari sauce:  In a medium saucepan, bring Campari to a boil and let it reduce by half.  Turn flame down and add sugar, pepper and cream.  Reduce a little more if needed until it thickens a little.

Transfer a little sauce to a small bowl, brush on tops of chicken and flip to sear.  To serve:  Place chicken on platter and pass more sauce.  Serves 4.